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“Miso makes a great marinade. Not only does it flavor the fish but it also cures it slightly and gives it a great char flavor when grilled. Paired with cucumber and wasabi, it has a warm heat. I had this idea when I was eating sushi at Jiro in Tokyo and thought how cool it would be to turn his marinated mackerel sushi into a dish, and here it is.”

From Michelin-starred fine-diners with harbour views to hole-in-the-wall joints, all tastes are catered for in Hong Kong. We reveal the best spots to eat in a city that never stops.

tiled bar front



Scallops, yuzu dressing, soy, cucumber, and apple, at 22 Ships in Hong Kong

Baked Bone Marrow with Onion Jam and Gentleman's Relish


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